Vegan Mozarella & Beet Quiche



1 cup almond meal,

1 cup oat rolled,

3 tbsp olive oil,

A pinch of salt,

3 tbsp unsweetned soy milk.


200 gr. beet puree,

2 lemon juice,

80 gr. pumpkin puree,

A pinch of salt,

2 tbsp nutritional yeast,

2 tbsp cornstarch,

3 tbsp unsweetned soy milk,

2 tbsp chopped wild parsley,

1 tsp garlic puree,

1 leek chopped,


100 gr. vegan mozarella,

1 tbsp sesame seeds,

6-7 walnut,

2 tbsp pumpkin seeds,

2 tbsp pomegranate seeds.


1. Preheat oven to 210-220 degrees.

2. Place all crust ingredients in a food processor, mix on high until get dough consistency.

3. Transfer mixture into a pan and press it with your hands, give a form.

4. Place leeks and parsley in a food processor mix on high until chopped. Add all other filling ingredients and mix until completely smooth.

5. Pour mixture onto the crust. Bake for 30 minutes or until lightly browned.

6. Then add vegan mozarella and walnuts, bake for 5-6 minutes until melted.

7. Decorate with pomegranate, pumpkin and sesame seeds.

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